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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 bone-in rib pork chops, (1 1/2-inches thick)*
4 slices hickory smoked bacon, OR peppered bacon
4 ounces fontina cheese, OR white Cheddar cheese, grated (1 cup)
salt, to taste
pepper, to taste
Beer-Glazed Onions:
1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer or wine
Beer-Glazed Onions:
In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat; cool slightly.
Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture. Stir cheese into onion mixture; set aside.
Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.
Divide onion mixture among 4 chops (about 1/4 cup stuffing for each).Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F. using an instant-read thermometer.
Remove from grill; cover with foil and let rest for 5 minutes.
Serves 4
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STUFFED PORK CHOPS WITH BEER GLAZED ONIONS
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 bone-in rib pork chops, (1 1/2-inches thick)*
4 slices hickory smoked bacon, OR peppered bacon
4 ounces fontina cheese, OR white Cheddar cheese, grated (1 cup)
salt, to taste
pepper, to taste
Beer-Glazed Onions:
1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer or wine
Beer-Glazed Onions:
In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat; cool slightly.
Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture. Stir cheese into onion mixture; set aside.
Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.
Divide onion mixture among 4 chops (about 1/4 cup stuffing for each).Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F. using an instant-read thermometer.
Remove from grill; cover with foil and let rest for 5 minutes.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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